1 Video | Photo: Deep-Fried Turkey Recipe
Ingredients
- 1 (10-pound) turkey
- 2 tablespoons House seasoning, recipe follows
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons peanut oil
- Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Directions
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By bmellnik_12860744
Forest City, 73
on November 21, 2012
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Absolutely the best turkey! I have made this recipe for the last few years and it is a hit every time. One year we did a traditional oven-baked turkey and this deep-fried turkey. We served them side by side. At the end of the day the deep fried turkey was gobbled up while the oven-baked was only half eaten. Cook time is perfect.
By corneliusw
on November 28, 2011
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best fried TURKEY ever. Seasoning was great, don't forget to watch the video and do the melted butter trick with garlic. Based on the calculations given for how long you should cook the turkey, I would recommend deducting 2 minutes from it and it will come out perfect. I will defintely do that next year. But the turkey tasted great, everyone loved it.
By mickeyXD
waynesville MO.
on November 19, 2011
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we hust loved it and can't wait till next year so tender and fall of the bone. thanks paula deen.
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